lol, not a chef, but I'm the home cook of my big family and I thought I had "chef hands," "asbestos hands", leather knuckles whatever... until, some weeks ago, I accidentally touched a preheating, stainless mixing bowl beside the hob and it basically fried the skin on my palm lol, it stuck when I hurriedly lift my hand lol... so yeah, that kept me out of the kitchen for some time lol... like when you have your first crash on the motorcycle. I'm convinced that "chef hands" is basically nerve damage lol.
as a butcher who has heard horror stories about meat grinders, this was giving me anxiety. I think he was probably good because of how deep the chute is but you never know....
@@BullShitThat Just as a rule for a youtube channel teaching people how to cook, they should just not be teaching people to stick there fingers into any machine. Someone might have a grinder that has a shorter feeder tube.
It looks amazing. I really like the chillin' and grillin' stage it looks awesome on the side with sauce underneath. Really cool but really involved recipe.
A lot of times people get all excited about the crispy bits of pasta on the edges. I always found them to be hard and tacky, and they stick to my molars like glue. But that was with dried pasta. I recently had lasagna with fresh egg pasta, and it was amazing. Crispy, with a toasty flavor, and almost sort of flaking apart like pastry. So good. Getting those sheets nice and thin is crucial.
Damn, I have to say that final shot looks absolutely amazing. I wasn't totally into the idea of searing slices, but after seeing the final results this shifted the recipe from a "maybe one day" to an absolute must.
You have posted so many fantastic videos. This one convinced me to comment and thank you. I learn something from each of your videos and l love your presentation style. Thank you.
I love hearing chefs talk about how food changes during the cooking process. The love and attention they give to it is infectious. Thanks Grant and Team ChefSteps for what you do.
Grant drops so much in depth food science knowledge in thee videos. When he said béchamel is one of the mother sauces that he agrees with I wondered wich he doesn't agree with and why. I'd buy his book if he wrote one 😂
The problem I have is that bringing out of the fridge it is cold. Just searing it leaves the inside cold. Once it starts heating up in the pan, the layers then want to slide apart.
Got myself a Joule from Grant-a Claus (CrillyClaus, is that anything?) for Christmas last year and I’ve been loving it. Turned Short Ribs into great bbq and did the indoor smoked brisket that was well worth the wait!
It's a pleasure to watch a trained and experienced craftsman at work. He could be building violins, but he just happens to be making lasagna. This dude has forgotten more than most chefs will ever know.
after you seared it in a pan it basically became Turkish su boregi , In Turkey we bake something simmilair with dough cooked in water then stacked in a pan and then baked with alot of clearified butter so it gets a nice crust
Ho visto cucinare le lasagne ma mai in questo modo. Non capisco perché cosí tanti strati; per mia esperienza, non si usa il pomodoro passato frullato con aglio ma, invece, il ragù, già cotto; gli spinaci non li ho mai visti mettere, ma potrebbe anche non esser una cattiva idea: va provato; se ho ben capito, ha lessato il basilico: ad occhio non sarebbe una buona idea: perde sapore; comunque non credo che vada messo; le lasagne si mangiano subito, mai viste ripassarle in padella una volta fredde: al più se avanzano, ma allora è meglio il forno a microonde. Poi, chiaramente, ciascuno faccia un po’ cosa vuole.
I made this recipe when it was first posted back in February. I've made it 3 times since. But, I'm about to take it up a notch. I bought a full-size 6-inch tall hotel pan. Saturday, we shall feast on the biggest lasagna I've ever made. And will be glorious!
Nice lasagna.. I'm new to this channel. Watched this video right after the one where you make veggie demi glacé... Huh that's the same guy but a totally different person.. And realized they were shot 5 years apart 😂😂😂 subbed.
Great man! I do this searing hack with my leftover lasagna, when I want to make special treat for myself, but from now on I'll do that regulary for everyone. ;)
This has the ultra sausage party vibes I’ve experienced in almost every kitchen. Entertaining to watch, but where are your super smart lady chefs? We do exist.
Having a trouble with his narration style and the video has more edits than a Jason Bourne fight scene, but this recipe and the finishing sear on the lasagna look pretty damn good.
I fully agree on a dryer lasagne and prefer to cook it the day before as well. What most people here (The Netherlands) call lasagne is nothing more then a oven dish filled with a gooey tasteless tomato sauce and some floating bits of overcooked pasta. I love this recipe, though my Italian friends would probably prefer their mother’s/hometown version of lasagne (just like every other recipe 🙄).
Made this twice now but used bolognese sauce and also the noodle portions they give u are bs. Either make more noodles than 2 batches or thin them out to #8 instead of #6
